This historic, high-gravity style is traditionally only brewed in the fall when fresh crops of hops and barley are harvested. The beer ages over the following summer where Brettanomyces or “British fungus” causes it to referment in the barrel. Keeping with tradition, we brewed and aged a fresh hop beer in oak with Brett and then dry-hopped it again last autumn with that season's fresh hops. This is a modern take on a historical predecessor of the India Pale Ale.
